Wild Rice, Mushroom And Cheese Casserole-Crock Pot - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
1/2 cup diced red onion
1 yellow bell peppers or 1 orange bell pepper, diced
8 ounces cremini mushrooms, sliced
2 garlic cloves, minced
1 (14 ounce) can diced tomatoes, drained
1 teaspoon dried oregano
1 teaspoon smoked paprika
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
8 ounces swiss cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked wild rice
1/2 cup pecans, chopped

Preparation

Lightly coat your crock pot with oil or cooking spray.
Heat olive oil in a large skillet over medium heat.
Add onion, peppers and mushrooms.
Cook for 5 minutes, stirring often.
Add garlic, tomatoes, oregano and smoked paprika.
Cook for 2 additional minutes.
Transfer to crock pot.
In same skillet, same heat melt butter.
Whisk in flour, making a light golden brown roux.
Whisk in milk and bring to a boil.
Reduce heat to medium & stir in cheese.
Stir or whisk constantly to make a creamy sauce.
Add cooked wild rice and pecans to mushroom mixture in crock pot-stir.
Fold in cheese sauce.
Cover and cool on low for 5 hours or high for 3 hours.